I received a request for this recipe recently, I love requests!
Last summer one of my best friends quit eating refined sugar. We were having a girl’s night in (watching NuWho, no doubt). I made my favorite vegan chili recipe, she was bringing dessert.
Well, I wanted to contribute something sweet. Why keep things simple, right? So I decided to make a vegan whipped topping* for the fruit she was bringing.
Cashew Whipped Cream:
1 C cashews (soaked 6-8 hours)
2-3 fresh dates, quartered
1 tsp vanilla (look for one with no added sugar!)
water as needed
instructions: Blend all ingredients in a high speed blender (or food processor) and blend on high until the mixture is really smooth and creamy. Refrigerate for 30-60 minutes before serving.
*This tasted really good, but I wouldn’t make it now. I have been avoiding dates since I drastically reduced my fructose intake. If I did it again I would try using stevia or possibly coconut butter. Honestly though? I don’t really crave dessert dessert anymore.
Okay, I admit it, I had a lot of fun writing that last recipe post. Funnily enough, much the same way that pictures of my lunch are my most popular on Instagram, (Really? I climbed up a 10′ tall wall of ice to get an ice volcano shot, but my meal from the Whole Foods salad bar is my most popular picture? O.o Anyway.) it seems like lots of other people liked that post too! I got several social invitations out of it, which only encourages me.
Sunday was gloomy and chilly in Chicago, so I wanted some comfort food. Starchy, wonderful comfort food.
Once again, I didn’t measure out any ingredients so these are approximations.
Coconut Root Veg
1 small shallot
1 medium sweet potato
1 medium golden beet
1 medium red beet
1 medium zucchini
1 T coconut oil
1/4 C coconut flakes (plus a little extra for garnish)
Splash of coconut aminos
Thinly slice the shallot. Slice the sweet potato, beets, and zucchini into bite-sized pieces. Heat the coconut oil in a large skillet on medium heat and add the shallot, and allow it to start caramelizing. Add the sweet potato and beets and sauté 2-3 minutes. Splash some coconut amines in the pan and cover, approximately 10 minutes. Add the zucchini and coconut flakes, stir, and cover approximately 10 more minutes. Makes 3-4 servings.
I was inspired by my own AoaB post last week to start experimenting in the kitchen again. Last night I ended up creating a vegan cheese sauce that was really yummy. I was going to share it with my vegan bestie, but I figured I’d share it here. Because this is a blog of many interests.*
So with only a little further ado…
An important thing to know about my cooking style (or blending style, in this case) is that I generally don’t measure things. At all. Quantities are my best guess. So taste often and adjust ingredients as you like!
I jumped off from a basic vegan cheese recipe, my little twist is to add tahini and additional water to make a super creamy sauce that really hit the spot last night with some zucchini and carrot “noodles”. The leftover sauce went nicely on some sauteed veggies with a little EVOO and another sprinkle of nutritional yeast. The rest of it will probably just get eaten with a spoon.
Vegan “Cheese” Sauce
1 C raw cashews, soaked for 6-8 hours
2-3 cloves garlic
1 T tahini
1 T nutritional yeast
Splash of lemon juice
Salt to taste
1/4-1/2 C water
Add all ingredients to a high-speed blender* and blend until smooth and creamy. I used less water because I like my sauces to be thick, but adjust to your desired consistency. The sauce will thicken a little in the fridge.
* Please bear in mind that I am neither a diet nor cooking professional. If you’re looking to improve your health through diet, seek out someone with appropriate training.
* I’m sure you could also use a food processor, but I have never used one.